Field & Stream Online Editors
Field & Stream Online Editors

This recipe comes to me as an inspiration from my Sous Chef, Andrew Combs’s chicken salad recipe. Its simplicity and ingredients result in a light and tasty quick entr&¿¿acutee. It’s perfect for a lazy afternoon at home or to pack up and keep in your cooler for when you need to stop hunting and get a quick bite to eat.

6 ounces pheasant meat, cooked and finely shredded
1/2 cup mayonnaise, (use light if you’re watching calories)
2 teaspoon red wine vinegar
1 teaspoon fresh thyme minced fine, (1/2 teaspoon if using dried)
1 teaspoon garlic powder
Salt and fresh ground pepper to taste

If you have left over pheasant meat, this is a perfect recipe to make something slightly different with your leftovers. If not, just boil or roast pheasant breast. Remember you do not need to overcook the breast meat. I recommend cooking the drums by braising in a liquid for a couple hours or until it becomes nice and tender. Let the meat cool. Finely shred the meat, set aside.

In a separate bowl, blend the remaining ingredients well. Taste and adjust the ingredients to your liking. I don’t think a couple of drops of hot sauce would hurt, but you decide.

Incorporate the meat into the prepared dressing. Chill. Make sandwiches on a good tasty piece of toasted bread. Perfect!